Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 250 g sweet potato (peeled and cut into 1-inch cubes); 150 g carrot (peeled and cut into 1-inch pieces); 180 g parsnip (peeled and cut into 1-inch pieces); 120 g red onion (cut into wedges); 2 tbsp olive oil; 1 tbsp maple syrup; 1 tsp dried thyme; 1 tsp dried rosemary (crushed); 0.5 tsp garlic powder; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp parsley (fresh, chopped for garnish)

RATING

4.7/5(158)

TASTE SCORE

9/10

A colorful medley of carrots, sweet potatoes, and parsnips roasted with herbs until tender and caramelized. A perfect healthy and delicious side dish for any meal, made with minimal oil.

PREP

15m

COOK

SERVES

1 CUP

193 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat oven and prepare vegetables.
1.Preheat your oven to 400°F (200°C).
2.Wash, peel, and chop the sweet potato, carrots, and parsnips into uniform 1-inch cubes.
3.Cut the red onion into wedges.
4.Place all the chopped vegetables into a large mixing bowl.
TIPCutting the vegetables into similar-sized pieces ensures they cook evenly.
mix
Season the vegetables.
1.Drizzle the olive oil and maple syrup over the vegetables.
2.Sprinkle with dried thyme, dried rosemary, garlic powder, salt, and black pepper.
3.Toss everything together until the vegetables are evenly coated.
TIPUse your hands to mix for the most even coating of oil and spices.
roast
Arrange vegetables for roasting.
Spread the seasoned vegetables in a single layer on a large, rimmed baking sheet. Make sure they are not overcrowded to allow for proper caramelization.
TIPIf needed, use two baking sheets to avoid overcrowding. This helps the vegetables roast rather than steam.
bake
Roast the vegetables.
Place the baking sheet in the preheated oven and roast for 20 minutes. Then, remove the pan, flip the vegetables with a spatula, and return to the oven.
bake
Finish roasting until tender.
Continue roasting for another 15-20 minutes, or until the vegetables are tender and have golden-brown, caramelized edges.
garnish
Garnish and serve.
Remove the vegetables from the oven. Transfer to a serving dish, garnish with fresh chopped parsley, and serve immediately.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
For easy cleanup, line your baking sheet with parchment paper.
2
Don't overcrowd the pan. Give the vegetables space to roast and get crispy edges.
3
Feel free to use other root vegetables like beets, turnips, or butternut squash.
4
Store leftovers in an airtight container in the refrigerator for up to 4 days.

RECIPE VARIATIONS

Adapt it for your goals.

spicy

Spicy

Add 1/4 teaspoon of red pepper flakes or a pinch of cayenne pepper with the other seasonings for a spicy kick.

healthy

Healthy

Omit the maple syrup to reduce sugar content. The natural sweetness of the vegetables will still come through.

quick

Quick

Cut the vegetables into smaller, half-inch cubes to reduce the roasting time by about 10 minutes.

high protein

High protein

Toss a can of drained and rinsed chickpeas with the vegetables during the last 15 minutes of roasting for added protein and crunch.

HEALTH BENEFITS

Why this is on our healthy list.

fiber

Rich in Fiber

Root vegetables are an excellent source of dietary fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.

vitamins

Packed with Vitamins

Carrots and sweet potatoes provide a significant amount of Vitamin A (as beta-carotene), which is essential for vision and immune function.

antioxidants

Source of Antioxidants

The variety of colorful vegetables provides a range of antioxidants that help protect your body's cells from damage.

QUESTIONS?

Frequently asked questions

Yes, they are very healthy. They are packed with fiber, vitamins (like A and C), and minerals. Roasting is a healthy cooking method that brings out their natural sweetness with minimal added fat.

PAIRS WELL WITH